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Publishing Language: Chinese | Open Access

Influence of Chlorogenic Acid from Lycium barbarum on Cardiac Fibroblast Fibrosis Induced by Transforming Growth Factor-β1

Pilian NIU , Xuezhang ZHOU, Mingsheng BAI ( )
School of Life Sciences, Ningxia University, Yinchuan 750021, China
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Abstract

Objective

To investigate the protective effect of chlorogenic acid from Lycium barbarum on cardiac fibroblast (CF) fibrosis induced by transforming growth factor-β1 (TGF-β1).

Methods

A TGF-β1 concentration of 10 ng/mL was used to induce CF fibrosis. The CFs were further treated with different concentrations of chlorogenic acid, and their proliferation was detected by cell counting kit-8 (CCK-8) assay. The expression of the fibrosis markers collagen (Col) Ⅰ and Col Ⅲ was detected by enzyme linked immunosorbent assay (ELISA) and α-smooth muscle actin (α-SMA) by immunofluorescence. The mRNA expression levels of Acta2, Twist1, Snail1, Snail2, Smad4 and S100A4 were detected by quantitative real-time polymerase chain reaction (qPCR). Western blot analysis was used to evaluate the expression levels TGF-β1/Smads signaling pathway-related proteins and their phosphorylation levels.

Results

Chlorogenic acid from Lycium barbarum could inhibit abnormal cell proliferation, and down-regulate the expression of Col Ⅰ, Col Ⅲ and α-SMA, the mRNA expression of Acta2, Twist1, Snail1, Snail2, Smad4 and S100A4 (P < 0.001) and the expression of the TGF-β1/Smads signaling pathway-related proteins (P < 0.001).

Conclusion

Within the concentration range tested in this study, chlorogenic acid from Lycium barbarum inhibits the fibrosis process of CFs induced by TGF-β1, and the mechanism may be related to the TGF-β1/Smads signaling pathway.

CLC number: R285.5 Document code: A Article ID: 1002-6630(2022)07-0158-07

References

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Food Science
Pages 158-164

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Cite this article:
NIU P, ZHOU X, BAI M. Influence of Chlorogenic Acid from Lycium barbarum on Cardiac Fibroblast Fibrosis Induced by Transforming Growth Factor-β1. Food Science, 2022, 43(7): 158-164. https://doi.org/10.7506/spkx1002-6630-20210103-008

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Received: 03 January 2021
Published: 15 April 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).